In My Kitchen: Brown Butter and Corn Pasta

I’m a huge fan of pasta, but the same boring combinations of spaghetti and marina sauce, pesto and penne, ravioli and tomato sauce and rotini with Italian dressing and veggies gets boring. I needed to step up my pasta game and mix it up.

I came across this recipe for Brown Butter and Corn Pasta in Good Housekeeping, and immediately went shopping for ingredients. It’s so simple to make and only requires a few ingredients, including corn, which is exactly what I’m craving in summer.

You’ll need:

  • 4 medium ears corn
  • 1 lb. campanelle or fusilli pasta – I used orecchiette because I thought this would hold the corn better. It definitely did! But I recommend using only half a pound to 3/4 pound of orecchiette, because the ratio was off.
  • 6 tbsp. butter
  • 1 cup grated Parmesan cheese – I used shaved Parmesan instead 
  • ¼ c. packed fresh basil leaves – I omitted this.

Directions:

  1. Heat large covered saucepot of salted water to boiling on high.
  2. Cut kernels off ears of corn; set aside.

3. Cook pasta as label directs.

4. While pasta cooks, in 3-quart saucepan, melt butter on medium-high. Cook 3 to 4 minutes or until browned and very fragrant, swirling frequently.

5. Reduce heat to medium. Add corn and 1/4 teaspoon each salt and pepper.

6. Cook 2 minutes or until corn is heated through, stirring occasionally.

7. Remove from heat.

8. Reserve 1/4 cup pasta cooking water. Drain pasta well

9. Return pasta to pot along with corn mixture, Parmesan, basil, 1/8 teaspoon salt, and reserved cooking water. Toss until well coated.

Enjoy!

You can view the full recipe here.

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